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 Posted By: gemjo_99 
May 3  # 1 of 12
6 Large Portabello Mushroom Caps, Cleaned, stems & black underneath removed
4-5 hot Italian Sausage Links, skin removed
1/2 Medium oniuon, finely chopped
10-12 White Mushrooms, cleaned and finely chopped
8 deli slices Provolone Cheese

Cook sausage, breaking it up as it cooks, you don't want any large chunks. Toward the end of cooking add onions, then white mushrooms. Finish cooking until sausage is done. Drain, return to skillet. Add cheese, stir in as it melts. Heap Mixture into mushroom caps, bake on rack on cookie sheet at 400 F 20-30 minutes or until caps are tender.
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 Posted By: sevgi 
May 4  # 2 of 12
Hi Gemjo!

Thanks for this recipe, it sounds delicious!
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 Posted By: chubbyalaskagriz 
May 4  # 3 of 12
Yep- these sound delish, for sure! :)
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 Posted By: gemjo_99 
May 5  # 4 of 12
It has become one of our favorites, I think the filling would be very good in Jalapeno Peppers too, just haven't tried it yet.
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 Posted By: PamperedParamour 
May 5  # 5 of 12
Quote gemjo_99 wrote:
6 Large Portabello Mushroom Caps, Cleaned, stems & black underneath removed
4-5 hot Italian Sausage Links, skin removed
1/2 Medium oniuon, finely chopped
10-12 White Mushrooms, cleaned and finely chopped
8 deli slices Provolone Cheese

Cook sausage, breaking it up as it cooks, you don't want any large chunks. Toward the end of cooking add onions, then white mushrooms. Finish cooking until sausage is done. Drain, return to skillet. Add cheese, stir in as it melts. Heap Mixture into mushroom caps, bake on rack on cookie sheet at 400 F 20-30 minutes or until caps are tender.

This sounds absolutely fabulous!! I'm going to share this with everyone! Thanks for sharing!